Awful, would not go back. This was an extremely bad dining experience. While on vacation, my new fiance and I stayed at the Vintage Inn in Yountville. We had a 5:45 pm reservation on 8/19 at Redd and requested an outside table. Debbie, the hostess told us they were all reserved so we ended up eating our dinner looking out at the outdoor space which remained at least 50% empty for the rest of the night. The hostess and manager were completely unapologetic and very snotty about it. Besides that, the dining room where we ate was full of flies the entire time and the chicken dish was so tough that my fiance had to send it back. We live in NYC and I thought I had seen the worst, but the staff at Redd was the most pretentious I have ever experienced. I strongly recommend against this restaurant. It was not worth the time or money with several other fantastic restaurants within a few minutes walk.
Redd knows how to treat a lady - 8 ladies.
Our party of 8 ladies celebrating a bachelorette party were treated to impeccable service and fabulous food. I would highly recommend Redd to anyone in search of a fine dining experience in the Napa Valley. Beautiful, simple decor, unique cocktails, and richly flavored fresh cuisine. Simply fantastic. Thank you Redd for giving us one of life's greatest gifts - flavorful, beautiful memories. And thank you for honoring my role and reputation as Matron of Honor and Party Coordinator.
the rudest waitstaff i have ever encountered. I am stationed up at Travis AFB, which is not too far from Napa County. My family was up visiting me and my daughter(who was around 18 months at the time). we decided to go wine tasting in Napa, something which i had done in the past. We went to a few wineries and decided to stop somewhere for lunch. We asked a woman at the tourist info place and she suggested it. As soon as we walked in, we felt animosity. was it because we were dressed in jeans and sweatshirts? it was a cold, drizzling January day. Or perhaps it was because i had my daughter with me. We were fisrt rudely told that they didnt have any highchairs. Undetered, my dad said the baby could sit in her stroller. Form there, the service got worse. We were given dirty looks by every employee that passed us. Granted, my daughter is not silent, but she was very well behaved, the little noise she made was an occassional giggle. We ordered and luckily for us were given bread, becasue the portions were so tiny. And i am not a big eater. My dad's pork belly was no more than 7 bites. Tasty, but hardly lunch. The only time we evoked a smile was when we left, the shift leader was gracious that we left. All in all, it was one of the worst experiences i have ever had. it was lunch time, and i am pretty sure that it was a public restaurant. I will never go back there, or recommend it to anyone. The one star i gave was because my dad's sample of pork actaully was a little good.
Definitely the best in the valley. So French Laundry, being the presume gold standard with terra, La toque, the Cafe at Chandon and Meadowood the pretenders to the throne, I gotta way that Redd has got to be the prince heir in exile. A chic, minimalist space with very accomodating and chic, minimalist servers. the Hamachi starter was in fact to die for, my veggi risotto was divine and my boyfriend's halibut was stunning. We went to Bouchon for our customary fries afterward so I can't comment on dessert here yet.
Quite possibly the best Restaurant in California. I just finished my fourth visit to Redd, and must say it may be the best meal I have ever eaten. After dining ala carte the previous three times, my dinner guests and I decided to do the $70/ person tasting menu. WOW. The best part of doing the tasting menu with someone is that you and your date receive two different meals. It's a five course tasting menu, which means you get to try 10 different dishes. The first course was either a tuna with avocado or hamachi. Both were amazing, but the hamachi was truly out of this world. I challenge Nobu to come up with anything as good. The next course was either scallops or lobster risotto. Honestly, this was the most delicious scallop I have ever had. The next course was either a squab or pork belly. Again, pure perfection. The next course was either lamb or steak. Finally, we finished with dessert. French what? Thomas Keller should take a page out of Richard Reddington's book. You don't need to call two months in advance and you spend about a third of the price. This is truly a gem in the valley if not the world. Can't wait to go back, and without question I am doing the tasting menu.
fine dining without the stuffiness.
decor: smart minimalism ... warm lighting ... it is crowded, and when crowded, it is loud ...
food: gourmet ... portions are not large, they are artful; we found the 5-course tasting menu very satisfying ... both for quality and creativity, and it was more than filling.
we did have to wait 40 minutes for our table, and we had reservations. that said, by the time we left the restaurant, we had forgotten the wait.
THE EMPOROR'S CLOTHES.
I was so excited to finally get to Redd in Yountville. I heard it was a real winner. It was a major letdown as I expected more.
The decor looks like a corporate cafeteria for upper execs - very bland, metal chairs with upholstery in grey (?), lots of white walls and windows. If there is art, it is bland and non-distinct.
No noticeable special lighting. Lots of white linens, cheap plastic chairs on the patio and not a heater in site.
We ate a lackluster meal in the dining room. The wine list was a Shocker - there were NO NAPA WINES available by The Glass, a couple were from Sonoma - not the same.
The meal didn't live up to the hype. When I think of ham hocks they are silky and unctuous- there were hard bits hidden in the foam of my corn soup that needed to be seasoned but there was no salt and pepper until asked. The soup was not up to others I have had in less costly places. The pork belly was rich and satifying but very pedestrian as it was done with soy sauce, hoo hum. Lastly, the shrimp salad was served with rock shrimp and the salad was small
although the waiter said it was similar in size to the entree size except fewer shrimp. Rock shrimp seems to be an item found in chain restaurants. It promised bleu cheese and bacon but the pieces were miniscule.
Yountville has too many other great retaurants to go back.
It is really sad when the Hype fails to Meet The Epectations.
Napa's casual yet cosmopolitan dining hot spot for inspired California cuisine.. Glossy wood floors, unadorned white walls, sleek chrome chairs and chic Napa foodies set the scene for Chef Richard Reddington's fine-tuned globally-inspired Cali cuisine. Dishes reflect a deft yet delicate use of emulsions, gelées and crudos with an emphasis on drawing out the flavor of seasonal ingredients. Mains include like the vegetarian squash-filled ravioli showered with cubes of parsnip, celery root and mushrooms, horseradish encrusted short ribs, and Redd's signature caramelized diver scallops with cauliflower puree and almonds in a balsamic reduction.
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